Thursday, March 29, 2012

April 29th Opera Night - 6 Course Dinner - Live Opera Performances

Sunday, April 29, 2012 ~ 6:00 p.m.
Reservations Required – call 410 625-0534

Enjoy a lovely spring evening at Sotto Sopra restaurant for an Opera Night where performers present their renditions of opera’s most memorable moments from loves won and lost.There is something about opera that seems so rich and to hear these resounding voices in our 19th century building, it warms the soul.

Along with the fabulous performances enjoy a gourmet six course dinner.

Karen Myers, Soprano
Paul McIlvaine, Tenor
Tom Hetrick, Piano

Halibut Ceviche
homemade potato chips / cilantro / onions / jalapeno / lime

Smoked Tomato Soup
goat cheese sandwich

Day-Boat Scallops
pesto risotto / lemon-caper sauce

Opal Basil Sorbet

Black Olive Maryland Rockfish
corn / sunchokes / bean salad / fennel / porcini vinaigrette

Torta della Nonno
with vanilla ice cream

58 per person
includes six course dinner and entertainment
(not included-beverages, tax and gratuity)
Reservations:  410 625 0534

Future Opera Nights ~ Save the Dates
Sundays:   May 20th, June 10th, July 22nd

Friday, March 02, 2012

Sotto Sopra's two course lunch - $15

Sotto Sopra
Two Course Lunch - $15 per person

(served Monday through Saturday – 11:30 a.m. to 2 p.m.)
reservations suggested - 410 625 0534 

First Course  
 (choice of one)

Soup of the Day

La Nostra Insalata
Bitter greens/dill/shaved fennel/Parmigiano/Champagne vinegar-Dijon dressing

Insalata alla Cesare
Caesar salad

Arugula Fennel Salad
Parmesan shavings, lemon oil vinaigrette

Polenta Soffice/ Ragu di Lumache/ Burro Aromatizzato
Soft polenta/ snails ragout/ garlic butter

Polenta Fritta Bergamot
Fried polenta/ truffle sea salt/ caper aioli

Second Course 
(choice of one)

Spaghetti All’Amatriciana
Spaghetti/ onion/pancetta/tomato sauce

Rigatoni alle Melanzane e Mozzarella
Rigatoni pasta/ roasted eggplants/ fresh mozzarella

Pappardelle Sotto Sopra
Fresh pappardelle / smoked mozzarella/fresh tomato sauce

Cozze Saltate alla Marinara
Sautéed mussels/ garlic white wine - tomato broth

Risotto of the day

Panino di Vegetali alla Griglia
Grilled vegetable panino/ goat cheese/ watercress pesto

Panino con Salmone alla Griglia
Grilled salmon panino/ horseradish aioli/tomato

Panino con Pollo alla Griglia
Grilled chicken panino/ roasted sweet corn/ tomato

Salmone alla Lavanda e Miele
Grilled salmon/ lavender honey/ broccoli/mashed potatoes

Our homemade focaccia and breadsticks with extra virgin olive oil, rosemary and garlic  $3 for service for two

Beverages are not inclusive

Reservations suggested - 410 625 0534

Passport to Italian Wines - Emilia-Romagno

Passport to Italian Wines
Thursday, March 15, 2012 - 6 p.m.
$25 per person

terroir: climate and environment that distinguishes a wine from a particular area

Welcome to 2012 and the next series of wine explorations at Sotto Sopra. You will taste wines from a specific areas to discover how distinctly local conditions shape the flavor and structure of the wines.

This month is Emilia-Romagno is featured.  The strongly individual characteristics of Emilia-Romagna wines make them northern Italy's most eccentric. They are different, on the whole, from the wines of their neighbors.

Brought to you by Sotto Sopra and wine director Christopher Clune. Reserve early, as these tastings fill up quickly! We hope to see you here. Reservations 410 625 0534

The tasting will begin at six pm. The cost is twenty five dollars. Bring a friend! We offer a 20 percent discount on dinner for any of our wine tasting guests wishing to extend their evening at Sotto Sopra.


OPERA NIGHT - Sunday, March 25, 2012

6 course Italian dinner & live opera performances
Sunday, March 25th  - 6:00 PM
      Reservations - 410.625.0534
Don't let the cold keep you away from a great evening of live opera performances and a delicious 6 course Italian meal perfectly executed. We make opera fun and interactive - join the party.

Our performers will regale you with your favorite arias that tell the stories of lives and loves both won and lost. Hear their amazing voices as they envelop Sotto Sopra's 19th century dining room. 

The acoustics are amazing, the singers engaging and the food---aah, the food reflects the deft hand that is Italian.

Karen Myers, Soprano
Paul McIlvaine, Tenor
Tom Hetrick, Piano

Vitello Tonnato
roasted veal/ tuna-anchovy sauce

Wild Mushroom Soup
with aged fontina bruschetta

Foie Gras Stuffed Gnocchi
with white truffle Parmesan cream sauce

Lemon-Basil Sorbet

Parmesan Encrusted Catfish

Lobster Risotto
with blue crab-roasted corn chowder

Apple Strudel and Cinnamon Ice Cream

58 per person
includes six course dinner and entertainment
(not included-beverages, tax and gratuity)
Reservations:  410 625 0534    

Future Opera Nights ~ Save the Dates
Sundays:   April 29th, May 20th, June 24th  
no other promotions or discount are applicable to this event 

Sotto Sopra's Goat Ricotta Gnocchi with Tomato Sauce

Sotto Sopra’s Goat Ricotta Gnocchi with Tomato Sauce

Serves 2 to 3 as entree



1 lb goat ricotta
10 oz ‘00’ flour
1 cup grated Parmigiano Reggiano cheese
1 egg yolk from a large egg
Fine sea salt and fresh pepper
Leaves from 2 sprigs of fresh thyme
Leaves from 1 sprig of rosemary
4 leaves of fresh sage

Brown Butter

4 tablespoons of butter
2 fresh sage leaves

Tomato Sauce – yields about 50 ounces

1 small yellow onion, diced
Extra virgin olive oil
2 – 28 oz cans of peeled San Marzano Tomatoes
1 tablespoon of sugar
Fine sea salt
Bunch of basil, stemmed and rough chop

For finishing

Fresh grated Parmigiano Reggiano cheese
Quality Extra Virgin Olive Oil


Gnocchi directions

In a large mixing bowl add ricotta, 00 flour, Parmigiano Reggiano cheese, egg yolk, sea salt and fresh ground pepper.  Chop the thyme leaves, rosemary leaves and sage leaves together and add to the bowl.Mix ingredients until they come together (mixer or by hand).  You don’t want to overwork the dough but you want it mixed well.

Bring a small pot of water to a boil. Roll a test piece of the gnocchi about ½ inch wide by inch long and add to the pot. If it sits on the bottom of the pot or falls apart you need to add more flour. It should float to the top of the pot in about 2 minutes.  It should have a soft mouth feel.  If it feels too dense than you have too much flour.  Once the gnocchi test properly you want to cut the dough in four sections and roll out on a floured surface to ½ inch round thickness (like a rope) and then cut each gnocchi 1 inch long.  As you are cutting the gnocchi you would want to put on a sheet pan lined with parchment paper. Cover with saran wrap and chill until you are ready to prepare. 

Tomato sauce directions

In a large pot, sauté the chopped onion in extra virgin olive oil until they become translucent.  Crush the whole tomatoes by hand breaking them up in small pieces and add them and the liquid from the can to the pot. Add sugar and salt. Bring to a simmer for 45 minutes and take off the heat.  Add fresh basil and let steep for 20 minutes. You can at this time pulse the sauce with an immersion blender or put in your food processor and pulse.

1.    Bring a large pot of salted water to a boil.
2.    Create you brown butter by heating all the butter with sage leaves.  Let the butter foam and it is done.
3.    When water is at a boil drop in your gnocchi a handful at a time.  They will rise to the top of the pot in about 2 minutes when they are done. Use a spider spatula to drain and transfer to warm plates.
4.    Drizzle brown butter over the gnocchi. Top with ½ cup to 1 cup tomato sauce. Sprinkle with freshly grated Parmigiano Reggiano cheese, extra virgin olive oil and serve.